Gluten Free Tangy Peanut Sauce

• 12 cup peanut butter or 12 cup creamy roasted almond butter
• 14 cup lime juice, freshly squeezed
• 2 teaspoons fish sauce
• 2 teaspoons sesame oil
• 2 teaspoons umeboshi plum vinegar
• 2 teaspoons agave nectar
• 14 cup water
• 14 cup cilantro, minced
• 2 garlic cloves, pressed
• 2 teaspoons ginger, freshly minced or grated on a microplane zester
• 1 teaspoon chili powder or 1 teaspoon diced jalapeno pepper

1. 1.
2. In a quart jar, combine nut butter, lime juice, fish sauce, sesame oil, umeboshi vinegar, agave and water.
3. 2.
4. Close jar and shake well.
5. 3.
6. Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined.
7. 4.
8. Use as a dip for jicama and cucumber, or serve over salad or spring rolls.

peanut butter, lime juice, fish sauce, sesame oil, vinegar, nectar, water, cilantro, garlic, ginger, chili powder

Taken from www.food.com/recipe/gluten-free-tangy-peanut-sauce-392691 (may not work)